Effect of κ-Carrageenan on the Microstructure and Properties of Beeswax-Based Emulsion Gels
Emulsion gels (EG) and bigels (BG) were prepared by high-speed shear treatment of a mixture of beewax oleogels with pure water or κ-carrageenan hydrogel in the absence of emulsifiers, respectively. The effect of κ-carrageenan on the microstructure, physical stability, water- and oil-binding capacity...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-004.pdf |